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Creamy Leek and Cabbage Colcannon

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My Colcannon recipe combines rich and creamy mashed potatoes with Savoy cabbage, sweet leeks, and a touch of garlic. Drizzle the top with melted Irish butter and dig in for an easy addition to your St. Patrick’s Day feast!

creamy leek and cabbage colcannon recipe

This time last year, I’d never tasted colcannon. I had heard about this Irish potato dish so many times, and somehow, St. Patrick’s Day came and went every year without any colcannon on my table.

As someone who’s weak in the face of good mashed potatoes, I’m not sure how this trend persisted for so long.

When I finally made a batch last year, I was fiercely annoyed with myself for having waited. To channel my inner 90’s teenager, these potatoes are seriously “all that.”

I’ve made colcannon several times since, testing a couple of different flavor variations. This recipe, with sautéed Savoy cabbage and leeks, has become our favorite. It’s amazing alongside corned beef, roasted lamb, or any stout-braised meat. I’m not sure I can ever have another St. Patrick’s Day feast without it!

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Potato and Sausage Breakfast Skillet + The Maple Cookbook

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Disclosure: I received a copy of Maple from Quirk Books to review, with permission to excerpt the recipe for this Potato and Sausage Breakfast Skillet. As always, all opinions expressed are my own.

Potato and Sausage Breakfast Skillet with Greens #sponsored

Have I mentioned that I’m something of a cookbook fiend?

I’m that girl who approaches a new cookbook like a novel. When the weather starts to get cooler, there’s nothing like curling up on the sofa with a cup of something warm and getting lost in a new collection of recipes. I especially love when a book finds new ways to use old favorite ingredients, giving new life to nostalgic flavors.

Katie Webster’s Maple does just that. With 100 recipes from cocktails and cakes to salads and chilis, Webster’s creative use of maple syrup takes readers far beyond standard breakfast fare.

I’ve enjoyed several recipes from the book since its arrival, one of which was this Potato and Sausage Breakfast Skillet with Greens. A hearty twist on a breakfast classic with a hint of sweetness in the background, this skillet would be a nice addition to any breakfast or brunch table.

Katie Webster's Maple Cookbook #sponsoredReading the introduction to Maple, you know you’re about to dive into a heartfelt cookbook.

Webster and her husband live in Vermont, where they enjoy “backyard sugaring” as a hobby, tapping trees and processing the sap at home by boiling it into syrup. I can’t say that I’m not a little jealous of this pastime! What an interesting and fun endeavor, not to mention an amazing gift to be able to share with family and friends.

In truth, maple syrup is pretty much woven into the fabric of American breakfast culture. Webster writes of her hope that her cookbook will evoke special memories for her readers, and shares some of the charming recollections that maple syrup brings to the forefront of her mind.

As a collection, the recipes feel as genuine as they are versatile, spanning not only a range of courses, but also seasons.

My mind tends to gravitate toward fall when I think of maple syrup, but with recipes such as Maple Margaritas, Swordfish with Maple Pipérade, and Sweet and Sour Coleslaw, Webster demonstrates how versatile maple syrup can be as an ingredient for year-round use.
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Parmesan Duchess Potatoes

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Rich and creamy inside with buttery, crispy exteriors, these Parmesan Duchess Potatoes are an easy way to elevate mashed potatoes for an impressive side dish.

Parmesan Duchess Potatoes, up close

I have a weak spot for mashed potatoes. They’re so warm and comforting and just seem to accompany almost every winter meal perfectly. When I’m serving a holiday dinner, such as the Beef Tenderloin I shared with you a few days ago, I like to dress up my mashed potatoes a bit.

Parmesan Duchess Potatoes are one of my favorite ways to bring a little extra elegance to my holiday table. Fluffy and creamy inside with a buttery, crispy exterior, these pretty, individually-piped potato puffs are a wonderful (and easy) way to refresh an old favorite for your holiday dinner guests.

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French Potato Salad with Baby Arugula

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Fingerling potatoes are tossed with a Dijon mustard vinaigrette, capers, and peppery baby arugula in this delicious French Potato Salad. Great for picnics!

French Potato Salad with Baby Arugula

Have I mentioned before how much I love a good potato salad? It’s probably my favorite summer side dish (though, I’ve been known to make it, in various forms, in the dead of winter, too!). Potatoes are a blank canvas that can be layered with so many different flavors to accompany a variety of main dishes. Sometimes, the menu begs for a rich mayonnaise-based salad (like my favorite Bacon-Cheddar version I shared last year). Other times, I crave something a bit lighter and healthier, such as this French Potato Salad with Baby Arugula. Here, I toss creamy, delicate fingerling potatoes with a Dijon mustard vinaigrette, capers, thinly-sliced red onions, and peppery baby arugula. Served just slightly warm or at room temperature, I’ve made a meal out of this potato salad on its own more times than I care to admit!

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